Spicy Yellow Tail Roll Recipe

Rinse and Cook Rice

Rinse 2 cups sushi rice under cold water until the runoff is clear. Drain and transfer to a rice cooker or pot. Add 240 ml water and cook according to rice cooker instructions or bring to a boil, then cover and simmer 12–15 minutes until water is absorbed. Let rest covered 10 minutes off heat.

Season Rice

While rice cooks, mix 3 tbs rice vinegar, 1 tbs sugar, and 1 tsp fine sea salt until dissolved. Transfer hot cooked rice to a wide shallow bowl or hangiri. Gently fold in the vinegar mixture with a wooden paddle or spatula using cutting-and-fanning motions to cool the rice to body temperature. Cover with a damp towel to keep warm and slightly tacky.

Prepare yellowtail by patting slices dry with paper towel. If slices are thicker than 2–3 mm, slice them thinner across the grain. Julienne 3 stalks green onion, slice avocado and cucumber if using. Keep all fillings chilled until assembly.

Make Spicy Sauce

In a small bowl combine 3 tbs Japanese mayonnaise, 1 tbs Sriracha, and 1 tsp chili oil (if using). Taste and adjust heat. Transfer to a squeeze bottle or small piping bag for neat application.

Place 2 tbs soy sauce and optional wasabi on a small serving dish for dipping. Set out pickled ginger and toasted sesame seeds for garnish.

Lay a bamboo rolling mat on a flat surface and place plastic wrap over the mat. Put one nori sheet shiny side down on the plastic. Wet your hands with the cold water mixed with 2 tbs rice vinegar (keeps rice from sticking).

Take about 3/4 to 1 cup of prepared sushi rice and evenly spread it over the nori, leaving a 1.5 cm (1/2 inch) strip at the top edge free of rice. Press gently to form an even layer about 0.5 cm thick. Sprinkle a few toasted sesame seeds over the rice if you like (for outside garnish).

Flip the nori/rice sheet over so rice is facing down (optional: for inside-out roll, keep rice outside). On the nori side, arrange a row across the near edge of the sheet: a strip of avocado (optional), a few cucumber julienne, a small handful of julienned green onion, and 6–8 thin slices of yellowtail slightly overlapping. Do not overfill.

Using the bamboo mat, lift the near edge and roll firmly but gently away from you to enclose the filling, tucking the filling as you roll. Press along the roll to form a tight cylinder. Once rolled, apply gentle pressure along the mat to seal seams. If rice is on the outside, you can press the roll lightly to even it.

Using a very sharp, wet knife (dip in water between cuts), slice the roll into 6–8 even pieces. Wipe the knife clean between cuts to keep slices neat. Arrange pieces on a plate with pickled ginger.

Drizzle the spicy mayo over each piece in a thin zigzag (or dot with a small spoon). Garnish with extra sliced green onion and a light sprinkle of toasted sesame seeds. Serve immediately with soy sauce and wasabi on the side.